I butterflied some chicken breasts that I then marinated in the juice of two oranges, honey, red chili flake, garlic, cumin and olive oil.
In a separate bowl I added zucchini, eggplant, brussels sprouts and green onions. These were then tossed with olive oil, salt, pepper and the zest from the oranges.
I tossed these all on the grill, added some flour tortillas on the side and we had a great light but delicious weeknight meal, with tons of leftovers!
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